BAKED Spaghetti Frittata – EASY & DUMP & GO
A hearty baked frittata combining crispy spaghetti with a rich egg and cheese mixture. Perfect for breakfast, brunch, or weeknight meals, this dump-and-go recipe is simple, customizable, and bursting with cheesy, savory flavor. Warm comfort in every bite.
Ingredients
- 2 cups cooked spaghetti
- 4 large eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat oven to 375°F (190°C)
- Whisk eggs, milk, Parmesan, salt, and pepper in a medium bowl
- Combine cooked spaghetti with egg mixture in a large bowl
- Grease a 9-inch oven-safe baking dish with olive oil
- Pour mixture into dish and spread evenly
- Bake for 20–25 minutes until golden and set
- Cool for a few minutes, then slice and serve
Notes
Add chopped spinach, bell peppers, or mushrooms for extra nutrition
Swap Parmesan with mozzarella or cheddar for different flavor
Ensure the dish is evenly coated with egg mixture for best results
Let rest before slicing to avoid crumbling
Store leftovers in the fridge for up to 3 days
Swap Parmesan with mozzarella or cheddar for different flavor
Ensure the dish is evenly coated with egg mixture for best results
Let rest before slicing to avoid crumbling
Store leftovers in the fridge for up to 3 days